Classic Shepherd’s Pie

Instructions

1. Preheat oven to 375 degrees. In a large pot of boiling water, cook potatoes 10–15 minutes or until fork tender; drain. Add butter, milk and sour cream; mash until smooth. Season with salt and pepper, if desired. Set aside and cover to keep warm.
2. Meanwhile, heat oil in a large skillet over medium-high. Add beef and sauté 6–8 minutes or until cooked through, chopping into small pieces with a spatula or spoon. Add onion and continue to cook, stirring occasionally, 3–4 minutes or until softened. Add flour and cook 1 minute more, stirring constantly.
3. Add 1 cup water, tomato paste, bouillon cube and thyme to beef mixture. Bring to a boil and cook 3–4 minutes or until thickened, stirring frequently. Remove from heat and stir in mixed vegetables.
4. Transfer beef mixture to a 9-inch round baking dish and spread potatoes over top. Bake 30–35 minutes or until potatoes are lightly browned. Serve topped with parsley, if using.